4 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread, divided
8 ounces cremini or white mushrooms, quartered
1 large clove garlic, coarsely chopped
1-1/2 cups frozen pearl onions
3-1/2 lb. fryer chicken, cut into serving pieces
1/4 tsp. dried thyme leaves, crushed
1/4 cup all-purpose flour
1 cup dry red wine or beef broth
1 cup beef broth
1 Tbsp. tomato paste (optional)
1 bay leaf
Directions
Melt 2 tablespoons I Can't Believe It's Not Butter!® made with Olive Oil Spread in 12-inch nonstick skillet over medium-high heat and brown mushrooms, stirring occasionally, about 5 minutes. Stir in garlic and cook 30 seconds. Spoon mushroom mixture into slow cooker; add onions.
Season chicken, if desired, with salt, black pepper and thyme. Melt remaining 2 tablespoons Mediterranean Blend in same skillet and brown chicken. Remove chicken from skillet; add to slow cooker.
Stir flour into pan drippings in skillet with wire whisk. Stir in wine, broth, tomato paste and bay leaf. Pour over chicken. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. Remove chicken. Arrange chicken on serving platter, then top with sauce. Serve, if desired, with crusty Italian Bread.
Cost per recipe*: $12.84.
Cost per serving*: $3.21.
*Based on average retail prices at national supermarkets.
